Ponche de café y vainilla (coffee eggnog)

1. Combine ingredients

1. In a bowl, combine evaporated milk, condensed milk and egg yolks. Stir until it is mixed well.Sieve to get rid of undissolved egg parts.

2. Cook

1. Scrape the seeds of the vanilla pod and add them to the milk and egg mixture.Heat a bain-marie (hot water bath) on the stove over low heat. Once the water has reached a very gentle boil (small bubbles have formed), place the inner pot with the ponche mix in the water, and cook for 20 minutes, stirring often to prevent it from sticking on the sides (see notes).

3. Cooling

1. Remove from the heat, and pour into another bowl. Stir briskly to cool to room temperature and stop the cooking process.Incorporate the coffee liqueur, and stir to combine.

4. Store

1. Pour into a clean glass bottle and chill before serving. It keeps for about a week in the fridge.